Veggie Chili

This veggie chili is great for Vegans.

olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
1 28-oz. can crushed tomatoes
1 T. cumin
1 tsp cayenne (or to your taste)
1/2 pkg frozen corn
2 cans black beans
1-1/2 cups picante sauce
salt to taste
grated cheddar, if desired
cashew nuts, if desired

Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes.

Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired.

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Clam Chowder

4-5 dozen live clams
1 onion, diced
1/2 lb salt pork (or bacon)
1 cup whipping cream
1 bunch leeks, finely chopped
3 stalks celery, finely minced
2 carrots, diced
3 large potatoes, diced
1 cup fresh or canned corn kernels
handful of fresh parsley, chopped
pinch of thyme
2 bay leaves
pinch of nutmeg
2 T. flour
2 T. butter
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 T. Worcestershire sauce
dash of Tabasco

Cut salt pork into 1/2 inch dice. Cut onions into 1/4 inch dice. Brown pork slowly in a cast-iron skillet. Add onions and cook until golden. Wash clams, discarding any that are broken or gaping. Heat them slowly in a pan until they open. Discard any that don’t open. Save juice, after straining to remove any sand. Chop half of the clams coarsely, and leave the other half whole.

Put pork, onions, clam juice and 1 quart boiling water into a big pot. Add leeks, celery, carrots, corn, parsley, thyme, bay leaves, salt, pepper, and a dash of nutmeg. Let come to a vigorous boil.

Reduce to a simmer, and add 1 cup scalded whipping cream and the potatoes. Make a roux by browning 2 tbsp flour in the same amount of butter; make it creamy and smooth by adding broth from the chowder pot. Put all the clams into the pot. Simmer slowly, stirring often, until potatoes are just tender. Stir in the roux. Add Worcestershire sauce and a dash of Tabasco. Serve chowder sizzling hot!

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Venison Chili

For those of you who love venison, this chili is a winner.

1/4 pound bacon, chopped
1 onion, chopped
6 carrots, sliced
2 teaspoons chili powder
1 teaspoon marjoram
1/4 teaspoon red pepper flakes
2 pounds venison, cubed
1 (28-ounce) can crushed Italian tomatoes
1 1/2 cups chicken broth
1/2 cup red wine
1/4 cup tomato paste
1 (16-ounce) can kidney beans
1 cup baby lima beans

Brown chopped bacon in a skillet over medium heat for about 10 minutes, or until crisp. Divide the drippings, placing in a baking dish; add chopped onion, sliced carrots, chili powder, marjoram. and red pepper flakes. Cook for 5 minutes; add the reserved bacon.

In the original skillet with of the drippings, cook cubed venison over medium-high heat until browned. Remove and set aside. Add crushed Italian tomatoes, chicken broth, red wine, and tomato paste. Bring to a simmer and cook, uncovered, for 40 minutes; stirring occasionally. Do not boil. Add drained kidney beans and baby lima beans. Heat thoroughly.

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Smoked Salmon Bisque

Move over lobster bisque. This delicious salmon bisque is the BEST!

1/4 cup butter
1/3 cup all-purpose flour
1 quart vegetable stock or broth
1 quart half & half
1/2 cup sherry
1 T. Worcestershire sauce
2 tsps lemon juice
1 tsp Tabasco sauce
1/2 tsp garlic salt 1/4 tsp ground white pepper
8 oz. Smoked Salmon finely chopped

Melt butter in Dutch oven, whisk in flour until smooth. Cook stirring continuously for 5 minutes, gradually stir in vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add half & half and next 6 ingredients cooking until warm. Add chopped salmon. You can also top teh bisque with fresh rosemary sprigs.

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Irish Stew

1 lb lamb
3 lbs potatoes
1/2 lb carrots
1/2 lb parsnips
2 or 3 onions
Olive oil
1 Tbsp light brown sugar
2 cups stock
4 bay leaves
1 1/2 tsp. basil

Cut meat into 1-inch cubes. Brown the onions and the meat with a bit of oil. Slice up the carrots and parsnips . Sauté them for a few minutes in olive oil, and then add just a little bit of brown sugar to glaze them. Meanwhile, be peeling and slicing the potatoes. Slice small potatoes in four, big ones in 6 or 8 pieces. Stick them in a casserole dish with the meat and onions, and add the liquid. Add salt, pepper, bay leaves, basil, and other herbs if you want. Cover the dish and bake the potatoes and meat in a 350 oven for about 40 minutes, then add the carrots and parsnips. (If you just want to leave it cooking, you can add everything at the same time). It needs to cook for about 1 to 1/2 hours.

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Gazpacho

2 lg. tomatoes, chopped
1 cucumber, peeled, chopped
1 green pepper, cored, chopped
1 celery stalk, chopped
2 green onions, chopped
1 avocado, chopped (optional)
1 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
1/4 c. red wine vinegar
2 (12 oz.) cans tomato juice or V-8
1/2 c. sour cream or yogurt for garnish
Chopped chives for garnish

In a large bowl, combine first 6 ingredients. Sprinkle with salt and pepper. Combine oil, vinegar, and tomato juice. Mix with vegetables. Cover and refrigerate at least 5 hours or overnight. Serve in large bowls or mugs. Garnish soup with sour cream, chives, croutons, etc.

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Yummy Mexican Soup

1 can vegetable broth and 1 can water
1/2 a medium onion, minced (use the no more tears way)
1 clove garlic, minced
1/2 cup cilantro, chopped fine
1 bell green, diced
1 tomato, chopped
1 can black, or mixed chili beans, drained & rinsed
2 cups frozen corn
1/2 cup rice
2 tablespoons lime juice
Salt and pepper to taste
Tortilla Chips

Simmer the onion, pepper, garlic, rice, corn, and half of the cilantro in the broth and water for about 30 minutes, or until the rice is tender. Add the tomatoes and beans. When the tomatoes are just cooked, remove from the heat and add the rest of the cilantro, and lime juice. Salt and pepper to taste. Serve over crumbled tortilla chips.

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Leek and Potato Soup

1 ounce butter
1 pound leeks (sliced)
1 pound potatoes (sliced)
1 pint stock or water
salt and pepper (to taste)
1/2 pint milk
3-4 tablespoons cream
paprika pepper

Melt butter in soup pot and fry potatoes and leeks (save a few leek slices for garnish) for 10 minutes, over low heat, with the lid on. Shake pot occasionally to prevent vegetables from sticking. Add stock and bring to a boil. Season with salt and pepper to taste. Simmer for about 30 minutes. Run soup through sieve and return to pan with the milk. Reheat. Add cream. This potato soup recipe makes 6 servings. Garnish with leek slices and paprika pepper.

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Garlic Soup

2 T.olive oil
2 T. butter
2 lbs. onions, about 4, chopped
2 cups garlic cloves, about 4 large heads, chopped
2 quarts chicken stock or canned low-sodium chicken broth
1/2 loaf day-old French bread (about 1/4 lb.),cut into chunks
1 bouquet garni: 6 parsley stems, 9 sprigs fresh thyme or 1 1/2 tsp. dried, and 1 bay leaf
1 1/2 tsp. salt
2 cups half and half
1/4 tsp. fresh-ground black pepper
Croutons, optional

In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn brown, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.

Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes.
Remove the Bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add half and half and pepper and bring back to a boil. Serve topped with croutons, if you like.

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Lobster Newburg

1/2 c. butter
2 T. flour
2 c. heavy cream
3 egg, lightly beaten
2 c. fresh lobster meat or 2 – 5 oz. canned lobster
1/2 tsp. salt
1/4 c. Sherry
4 T. fresh lemon juice

Melt butter in skillet; blend in flour. Gradually stir in cream, stir until thick. Stir small amount of sauce into eggs. Stir into skillet, stir constantly for 5 minutes. Add lobster and salt, heat but do not boil. Add lemon juice and Sherry just before serving on toast or cooked rice.

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